In large pot cook peas and soybeans in a small amount of boiling water for 5 minutes or until tender. Drain; transfer to food processor and puree.
In small skillet, heat oil over medium heat. Add garlic and cook until tender, 1 to 2 minutes. Stir into pureed peas along with lemon juice, pepper, salt, and mint.
Meanwhile, for ricotta toasts, spread toasted baguette slices with the ricotta cheese. Arrange on baking sheet and broil about 4 inches from heat 1 to 2 minutes or until ricotta is warm. Sprinkle with salt and pepper.
To serve, drizzle peas with extra virgin olive oil and sprinkle with additional black pepper. Serve with smashed peas. Makes 8 servings.